Yoghurt and Custard Treats with Fruit Compote

Oikos
Oikos
Very easy to prepare crepes, the filling is spectacular, so creamy that you won't be able to resist. The yoghurt and custard make this dessert exceptional. What are you waiting for? Go ahead and try it, you'll love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup raspberries, for the compote
  • 1 cup blackberries, for the compote
  • 1/2 cups granulated sugar, for the compote
  • 1 cup wheat flour 1 cup wheat flour
  • 4 eggs 4 eggs
  • 1 cup low-fat milk 1 cup low-fat milk
  • 1 pinch salt 1 pinch salt
  • 2 tablespoons sugar 2 tablespoons sugar
  • 3 tablespoons butter, melted 3 tablespoons butter, melted
  • 1/2 cups whipping cream 1/2 cups whipping cream
  • 3 tablespoons icing sugar 3 tablespoons icing sugar
  • 1/2 cups Oikos® plain Greek yogurt
  • 1/4 cups Danette® Vanilla Custard
  • peppermint
Preparation
30 mins
5 mins
Low
  • For the compote, heat the raspberries and blackberries over medium heat, add the sugar, and cook until you obtain a puree. Let it cool and set aside.
  • For the crepes, blend the flour, eggs, milk, salt, sugar, and melted butter. Let it rest in the refrigerator for 10 minutes.
  • In a non-stick skillet over low heat, add the mixture and spread it to cover the entire skillet, cook each side for 2 minutes. Make about 8 crepes and set aside.
  • For the filling, whip the cream with the powdered sugar and add the Natural Oikos® Yoghurt, the Vanilla Danette® Custard, and set aside.
  • Fill the crepes and pour the fruit compote over them.
  • Garnish with mint leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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